Wash figs; remove stem ends.
Remove excess white membrane from lemon peel.
Grind figs, lemon peel, and raisins through food grinder using coarse blade.
Measure 4 cups fruit mixture into an 8- to 10-quart Dutch oven.
Add sugar and lemon juice; mix well.
Bring to full rolling boil, stirring constantly.
Boil hard, uncovered,for 1 minute; stir constantly.
Remove from heat.
Stir in fruit pectin.
Skim off foam with a metal spoon.
Pour into hot, sterilized half-pint jars or glasses.
Seal the jars with metal lids and screwbands; seal the glasses with paraffin or Snowdrift Paraffin .